How To Make Gluten Free Keto Friendly Sandwich Bread
Gluten Free Keto Sandwich Bread (Quick Version)
This recipe is designed to teach everyone how to make quick and easy gluten free keto friendly sandwich bread
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Servings: 1 pound loaf
Ingredients
- 2 cups almond flour
- 1/4 cup psyllium husk powder
- 1 tsp salt
- 3/4 cup whey protein powder
- 2 tsp xanthan gum
- 1 TBS baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp cream of tatar
- 1 cup warm milk of choice
- 3 large room temperature eggs
- 3 TBS oil of choice
- 2 TBS apple cider vinegar
Instructions
- Preheat oven to 350 degrees. Line the bottom of a 8 1/2 x 4 1/2 inch loaf pan the lightly spray the sides of the pan
- In a medium mixing bowl whisk together almond flour, psyllium husk powder, salt, whey protein powder, xanthan gum, baking powder, baking soda, and cream of tartar until fully combined and no lumps in the flour
- In a large mixer bowl combine warm milk, eggs, oil, and apple cider vinegar. Beat on low for 10 seconds or until combined then on medium 3 minutes or until frothy
- Add half of the dry ingredient and whisk on medium 10 seconds or until combined. Add remaining dry ingredients and beat on medium 20 seconds or until fully combined smooth
- Scrape down the sides of the bowl and push all the dough into the center of the bowl. Scrape dough into the prepared loaf pan and use a damp spatula to evenly spread the dough across the pan. The dough will be thick and wet
- Bake at 350 degrees for 35-40 minutes or until a tester comes out clean. Let cool in the pan for 10 minutes to allow the ingredients to lock together.
- Use a butter knife and loosen the edges. Turn bread onto wire rack. Let cool completely before slicing
Notes
This loaf yields about sixteen 1/2 inch slices
1 serving equals one 1/2 inch slice
1 serving contains about 1.6 net carbs
Gluten Free Keto Sandwich Bread (Yeast Version)
This recipe is designed to teach everyone how to make gluten free keto friendly yeast sandwich bread
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Servings: 1 pound loaf
Ingredients
- 2 cups almond flour
- 1/4 cup psyllium husk powder
- 3/4 cup whey protein powder
- 3 tsp xanthan gum
- 1 tsp salt
- 1 TBS baking powder
- 1/2 tsp cream of tartar
- 1 TBS instant yeast
- 3 large room temperature eggs
- 1/4 cuo oil of choice
- 3 TBS honey this feeds the yeast it does not effect carb count
- 1/2 cup room temperature milk of choice
- 1 tsp apple cider vinegar
- 1/2 cup room temperature sour cream
Instructions
- Preheat oven to 350 degrees. Line the bottom of an 8 1/2 x 4 1/2 inch loaf pan with parchment paper and lightly spray the sides of the pan with cooking spray
- In a large mixing bowl whisk together almond flour, psyllium husk powder, whey protein powder, xanthan gum, salt, baking powder and cream of tartar until just combined.
- Add instant yeast and whisk until fully combined and no lumps are in the flour. Set the bowl aside
- In a large mixer bowl combine eggs, oil, honey, milk, apple cider vinegar. Beat on low 10 to combine the ingredients then on medium for 3 minutes or until frothy.
- Add half of the dry ingredients . Beat on medium for 10 seconds or until combined. Add sour cream and beat on medium 10 seconds or until combined
- Scrape down sides and add the remaining dry ingredients. Beat on medium for 20 seconds or until fully combined and smooth.
- Scrape down sides and push all the dough to the center of the bowl. The dough will be thick, wet and sticky
- Scrape the dough into the prepared loaf pan and use a damp spatula to spread the dough evenly across the loaf pan
- Cover pan loosely with lightly sprayed plastic wrap. Then lightly cover the pan with a clean kitchen towel. This helps create a draft free area for the dough to rise
- Place the dough in a warm draft free area and let it rise 1 hour or until it has risen just above the edge of the pan. See notes of how to create a "proof box" for the dough to rise in
- Once the dough has risen uncover and bake at 350 for 35-40 minutes or until a tester comes out clean
- Once the bread is baked let it cool in the pan for 10 minutes to let the ingredients lock in. After the bread has set transfer the bread to a wire rack to cool completely before slicing
- For a taller loaf bake the bread in a 7 x 3 1/2 inch loaf pan. This will be a taller loaf but it will be a bout an inch shorter.
Notes
To make a “proof box” : Place a wet towel in the microwave and microwave on high 1 minute or until the microwave is hot and moist. Push the heated towel to the back of the microwave. Place the loaf pan in front of the heated towel. Close the microwave and let the dough rise for 1 hour. DO NOT OPEN THE DOOR WHILE THE BREAD IS RISING!
This recipe yields about sixteen 1/2 inch thick bread slices
1 serving equals one 1/2 inch thick slice
1 serving contains about 2 grams of net carbs
Can I convert this recipe to a yeast bread? I don’t like baking soda breads but I love yeast breads.
You can add yeast to this recipe but keep in mind yeast breads are not quick breads. You will have to let it rise for a couple of hours
What can I substiture for psyllium husk powder. I can get psyllium seed powder or hemp seed hearts but not psyillium husk powder. Thanks you for answering. Family member has both diabetes 2 and celiac disease.
Psyllium seed powder will work. You can also use finely ground flax seed meal. I hope this helps.